This recipe uses a simple enriched dough to ensure the rolls stay soft for days.
Ingredients
- 500g All-purpose flour (or bread flour)
- 250ml Warm milk (not hot)
- 50g Sugar
- 7g Active dry yeast (1 packet)
- 1 tsp Salt
- 1 Large egg
- 60g Unsalted butter (melted and cooled)
- Extra butter for brushing the tops
Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center and add the yeast mixture, melted butter, and the egg.
- Mix until a shaggy dough forms.
3. Knead and First Rise
- Knead the dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. Shape the Rolls
- Punch the dough down to release air.
- Divide the dough into 7 to 9 equal pieces. Roll each piece into a tight, smooth ball.
- Place the balls into a greased 10-inch or 12-inch cast-iron skillet (or a round baking pan), leaving a little space between them.
5. Second Rise and Bake
- Cover the skillet and let the rolls rise again for 30–45 minutes. They should now be touching each other.
- Preheat your oven to 190°C (375°F).
- Bake for 20–25 minutes until the tops are deep golden brown.
6. The Finishing Touch
Immediately after removing from the oven, brush the tops generously with melted butter. This keeps the crust soft and gives them that beautiful shine seen in the photo.
Tips for Success
- The Windowpane Test: After kneading, stretch a small piece of dough; it should be thin enough to see light through without tearing.
- Warmth: If your kitchen is cold, let the dough rise inside an oven that is turned off with the light on.
- Additions: You can sprinkle sea salt, rosemary, or sesame seeds on top after brushing with butter for extra flavor.
